Additional information
| PRODUCTION AREA | Tregnago - VR |
|---|---|
| SOIL | Limestone |
| VINEYARD ALTITUDE | 400-450 m a.s.l. |
| DENSITA' DI IMPIANTO | 9000 vines per hectare |
| TRAINING SYSTEM | Guyot |
| GRAPES | 50% Corvina , 30% Corvinone, 15% Rondinella, 5% Rebo and Sirah |
| HARVEST | First 2 weeks of October, by hand |
| DRYING | In a drying room with controlled humidity for about 120 days |
| DESTEMMING | With whole grape |
| MACERATION | Pre-fermentation cold maceration |
| FERMENTATION | In stainless steel tanks at controlled temperature |
| AGEING | In 225 litre French oak barrels (30% new barrels, 70% second hand barrels) for 36 months |
| BOTTLE AGEING | 24 months |
| COLOUR | Intense ruby red |
| BOUQUET | Cherry, plum, small red fruit, vanilla, chocolate, licorice |
| FLAVOUR | Full-bodied, austere, fresh, elegant |
| SERVING TEMPERATURE | 16-18° |
| FOOD PAIRING | Roast meat, wild games, winged games, aged cheese, good as meditation wine. |
| ALCOHOL | 15/15,5%vol |
| RESIDUAL SUGAR | 3-5 g/l |
| ACIDITA' TOTALE | 6,7 g/l |
| AGEING POTENTIAL | 15 - 20 years |
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